Name: Grouse With Beetroot, Blueberries And Foie Gras Recipe
Total time: 1780 min
Yield: 10
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This incredibly complex grouse recipe goes to show just how much work goes into each dish at hlne darroze's two-starred restaurant at the connaught. Grouse breasts and legs are covered in a beetroot, cacao nib and tapioca crumble, served alongside roasted beetroot, beetroot pure, fermented blueberries, a foie gras parfait and rich grouse jus. 

How to make Grouse With Beetroot, Blueberries And Foie Gras Recipe

Hélène Darroze

Crawler

British

<p>This incredibly complex grouse recipe goes to show just how much work goes into each dish at hlne darroze's two-starred restaurant at the connaught. Grouse breasts and legs are covered in a beetroot, cacao nib and tapioca crumble, served alongside roasted beetroot, beetroot pure, fermented blueberries, a foie gras parfait and rich grouse jus. </p>

Non Vegetarian

Grouse

Duck fat

Sea salt

Blueberries

Beetroot

Beetroot juice

Xanthan gum

Sherry vinegar

Tapioca flour

Water

Olive oil

Large beetroot

Cacao nibs

Chicken Wings

Chicken Stock

Unsalted butter

Shallots

Garlic Cloves

Fresh thyme

Foie gras

Port

Boiling water

Beetroots

Rose petals

Start by preparing the blueberries at least 6 days before you plan on serving the dish. Add the blueberries and salt to a vacuum bag and seal. Set aside at room temperature for 6 days, then place in the fridge or freezer to stop the fermentation process.

step 1

Prepare the grouse the day before serving the dish. Remove the heads, wings, legs, neck, intestines and wishbones from each grouse. Discard the intestines, wings and head. Reserve the necks, wishbones and the base of the backbone for the jus. Place the crowns in the fridge.

step 2

step 3

Cut all but one toe from each leg and remove the thigh bones. Holding the rest of the legs above the water bath, blanch the feet for a few seconds. Whilst still warm, and using a wet cloth, pull the feathers and hard skin off of the feet. Rub the legs with a little salt and place in vacuum bags with 100g of the duck fat, then seal. Cook in the water bath for 12 hours, then remove the bags and chill quickly in an ice bath before transferring to the fridge.

step 4

Turn the temperature of the water bath up to 95c.

step 5

To make the beetroot pure, peel and slice the beetroot very thinly and add to a vacuum bag. Add the beetroot juice and seal using a chamber sealer. Cook in the water bath for 3 hours until very overcooked, then transfer the beetroots to a blender and blitz with the xanthan gum and sherry vinegar, adding some of the liquid from the bags if needed to get a nice consistency. Pass the pure through a fine sieve and season to taste.

step 6

Preheat a steam oven to 100c, at 100% steam.

step 7

To make the tapioca chips, combine all the ingredients with 13g of the beetroot pure in a saucepan (reserve the rest of the pure for plating) and bring to the boil. Lay a sheet of ovenproof cling film on a tray and pour the mixture over the top, spreading it out thinly. Lay another sheet of cling film on top, then place in the steam oven for 10 minutes.

step 8

While this is in the oven, prepare the beetroot for the beetroot powder, as both can be dried at the same time. Peel and finely slice the beetroot on a mandoline, then lay out the slices on a dehydrator mat.

step 9

Remove the sheet of tapioca beetroot from the oven and peel away from the cling film. Lay out on a sheet of silicone paper and place in a dehydrator set to 50c, along with the beetroot slices for the powder. Allow both to dry out completely, for around 12 hours.

step 10

Once the crisp is dry, preheat a deep-fryer filled with vegetable oil to 200c. Deep-fry the tapioca sheet for a few minutes until crisp. Drain on kitchen paper and set aside in an airtight container. Once the beetroot slices are dry, blitz quickly in a thermomix or high-power blender until a fine powder is achieved and set aside.

step 11

Turn the temperature of the deep-fryer down to 140c.

step 12

To make the beetroot crumble, peel and slice the beetroot very thinly on a mandoline. Deep-fry the slices for a few minutes, then leave to drain on kitchen paper. Once dry, finely chop. Chop the tapioca chips to the same consistency and size as the beetroot crumb. Mix together the beetroot crumb, tapioca chips and cacao nibs to a ratio of 100:50:50 respectively and season.

step 13

To make the chicken jus, chop the grouse neck, other reserved grouse bones and chicken wings into rough 2cm pieces. Roast in a pan until golden brown, then add the shallots, garlic, thyme, and butter, and continue to roast until the shallots are cooked. Deglaze with the chicken stock, cook for 30 minutes, then pass through a fine sieve lined with muslin into a clean pan. Reduce to a syrupy consistency.

step 14

To make the foie gras parfait, blend all the ingredients together in a thermomix or another high-powered blender until the mixture reaches 50c (you need a blender that either has a heating element, or one that blends so powerfully that it heats its contents if blending for a long time). Pass through a chinois into a bowl set over ice and, once cool, transfer to a piping bag and place in the fridge until ready to serve.

step 15

step 16

For the cylindra beetroot, peel the beetroot, transfer to a tray and roast in the oven, turning it every 20 minutes until charred. Remove from the oven and peel away the first burned layer of skin from the beetroot with a turning knife. Cut the beetroots into 10 long, neat wedges and keep warm (or gently reheat before serving).

step 17

When youre almost ready to serve, cut the fermented blueberries into small pieces and set aside. Gently warm the beetroot pure and grouse jus.

step 18

step 19

To roast the grouse crowns, add the remaining 100g of duck fat to an ovenproof frying pan set over a medium-high heat. Once hot, add the crowns and sear all over until nicely caramelised. Transfer the pan to the oven for cook through for 3-4 minutes, then allow to rest in a warm place for at least 5 minutes before carving (you can colour the crowns on a barbecue if preferred).

step 20

Remove the grouse legs from their bags and heat a frying pan over a medium-high heat. Once hot, add the legs to the pan and quickly sear until nicely coloured all over (you can also do this on a barbecue if desired).

step 21

Now plate the dish. Starting at twelve o'clock, create a long swipe of beetroot pure using the side of a spoon. To the right, pipe a dot of foie gras parfait and place the roasted beetroot below it. Sprinkle some beetroot powder on top of the foie gras and place a single pickled rose petal on top of the beetroot.

step 22

Place a quenelle of the chopped fermented blueberries to the left of the pure using two teaspoons, and top with a raw slice of beetroot. Cover the top of each roasted breast with the crumble, then place below the blueberrries. Finish by spooning some jus onto each plate. Serve the grilled leg on the side, again covered with more of the beetroot crumble.

step 23

Great British Chefs